Thai Green Shrimp Curry

Name: Thai Green Shrimp Curry
Ingredients: 3 large fresh green chiles, stems removed, roughly chopped, plus thinly sliced green chiles for garnish (optional); 1 recipe Lemongrass Paste; 3 tablespoons chopped fresh cilantro; 1 tablespoon coriander seed; 1 teaspoon cumin seed; 1 teaspoon coarse salt; 1 lime; 8 ounces dried rice noodles; 4 teaspoons vegetable oil; 1 red onion, cut into 1-inch pieces; 1 red bell pepper, seeded, cut into 1-inch pieces; 2 tablespoons cornstarch; 2.75 cups cold water; 1 small (or ½ large) pineapple, peeled, cored, and cut in 1-inch pieces; One 3 1/2-ounce package enoki mushrooms; 0.25 cup low-fat canned coconut milk; 12 jumbo shrimp, peeled, tail intact, de-veined

2.1

(7)

Add your rating & review

By

Martha Stewart Test Kitchen

Updated on May 16, 2017

Servings:

6

The shrimp in this Thai green curry are coated with lemongrass paste, cilantro, coriander, cumin, and lime zest.

Ingredients

3 large fresh green chiles, stems removed, roughly chopped, plus thinly sliced green chiles for garnish (optional)
1 recipe Lemongrass Paste
3 tablespoons chopped fresh cilantro
1 tablespoon coriander seed
1 teaspoon cumin seed
1 teaspoon coarse salt
1 lime
8 ounces dried rice noodles
4 teaspoons vegetable oil
1 red onion, cut into 1-inch pieces
1 red bell pepper, seeded, cut into 1-inch pieces
2 tablespoons cornstarch
2 ¾ cups cold water
1 small (or ½ large) pineapple, peeled, cored, and cut in 1-inch pieces
One 3 1/2-ounce package enoki mushrooms
¼ cup low-fat canned coconut milk
12 jumbo shrimp, peeled, tail intact, de-veined

Directions

Place chopped chiles, lemongrass paste, cilantro, coriander and cumin seed, and salt in a food processor. Zest lime; add. Puree until smooth, adding water a tablespoon at a time if necessary; set aside. Bring a pan of water to a boil. Add noodles; cook until just tender, about 5 minutes. Drain; set aside in bowl of cold water.
Heat oil in a large nonstick skillet over medium heat. Add lemongrass mixture, and cook until fragrant, about 1 minute. Add onion; cook until just softened, 6 to 8 minutes. Add bell pepper; cook until just tender, about 3 minutes. Combine cornstarch with water; add to pan. Add pineapple, mushrooms, and coconut milk; simmer. Add shrimp; cook until pink and opaque. Squeeze juice from lime; stir into mixture. Serve garnished with sliced chiles, if desired.